Amazing Chewy Chocolate Chip Cookies

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My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.

I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!

Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.

It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent.  I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy.  It took me a while to figure out that dough needed to be refrigerated.

Fast forward to around 8 years ago.  After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite).  He ate the cookie and innocently said, “I just like fresh cookies Mimi”.  My heart sank just a little bit.  He wasn’t saying he didn’t like my cookies, he just likes them “fresh”.  I thought to myself, “I can do this”.  I have been making “fresh” chocolate chip cookies ever since.

A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog.  I had to get Seth’s approval for this new recipe I had come across.  Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?).  As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!!  I was very excited!  Thanks Sally!

I have been making these at least once a week (sometimes more) ever since.  I make double batches and keep some frozen cookie dough in the freezer at all times.  The dough can be baked in it’s frozen state at 350°F until golden brown.  This takes around 15 minutes.

Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).

Ingredients: 

  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch*
  • 12 tablespoons unsalted butter (170 grams), room temperature
  • 3/4 cup dark brown sugar (150 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 bag semi-sweet chocolate chips (340 grams)

Instructions:

Line 2 baking sheets with silicone pads or parchment paper.

In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!

Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer).  Add brown and granulated sugars and cream for 2 more minutes.

Add egg and vanilla and mix until combined.  Scrape sides of bowl and paddle as needed.

Add flour mixture and mix until combined.  Add chocolate chips and mix until chips are incorporated.

Using a medium size scoop,  Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies.  My husband is usually in charge of this step.  He is very precise and the cookies always come out very uniform in shape and size:).  Thanks Babe!

Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown.   Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes.  Transfer to a cooling rack.  Eat when warm, or “fresh”,  with a tall glass of milk.

You can freeze the scooped dough on a baking sheet.  Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags.  The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.

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Keep some frozen cookie dough in your freezer so you can have delicious chocolate chip cookies any time you want!

I recently purchased a couple of miniature cast iron pans by ©Lodge.  I made some cookie dough yesterday and I placed a large scoop of dough (65 grams each) in the mini pans. Gently press the dough into the pan and bake them for 11 minutes.

I scooped some chocolate chip ice cream on top and drizzled with chocolate.  Don’t forget the cherry on top!  Enjoy!!

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If you make these chocolate chip cookies, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

 

 

 

 

 

 

 

 

Chocolate Chip Banana Bread

 

 

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It’s National Banana Day, so of course, I had to make banana bread.  Yum!!

Ingredients:

2 cups all-purpose flour (280 grams)
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted (113 grams)
1 cup granulated sugar (200 grams) You can use brown sugar if you would like:)
2 large eggs
1/4 cup sour cream (57 grams)
1 tsp. pure vanilla extract
3 medium ripe bananas, mashed
1/2 cup semi-sweet chocolate chips (84 grams) Plus extra to sprinkle on top…this is optional

Instructions:

Preheat oven to 350°.  Prepare 9×15 loaf pan with parchment paper and cooking spray.

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Mix flour, baking soda and salt in a medium size bowl and set aside.

Place  melted butter, sugar, eggs, sour cream and vanilla in mixing bowl.  Place on stand mixer fitted with a paddle attachment.  Mix just until ingredients are combined.

Add flour mixture and mix until combined (do not overmix).  Stir in bananas and chocolate chips with a wooden spoon.

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Pour batter into loaf pan. Sprinkle chocolate chips on top (optional) and bake for 50-60 minutes or until toothpick comes out clean.

Remove from oven and allow to cool in pan for 10 minutes.  Remove from pan and cool on wire rack.

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Enjoy!  I hope you make this banana bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:).

The BEST Chocolate Chip Scones!

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I am a lover of all things chocolate!!  Remember those delectable blueberry scones I made a few months ago?  Well, why not make scones with chocolate?!!  Mind you, this  recipe can be adapted to add pretty much anything your little heart desires, but you are going to love these!  They are so flaky on the inside and crunchy on the outside!  This is achieved by rolling and folding the dough a few times (just as we do when we make puff pastry).  This creates layers that are forced apart by steam when they are baked.  This technique prevents a dense and crumbly texture.  It also keeps the abundant amount of chocolate chips evenly distributed throughout the scones!!  Adding melted butter and course sugar gives them an amazing crunch with each and every bite.  YUM!!!

First you are going to want to put ½ cup (one stick) of unsalted butter in the freezer. You are going to be grating this so it will be easier to mix into the flour mixture. Gently folding the grated butter into the flour and folding a couple of times is going to give these scones a nice rise and flaky texture.

It is very important not to overwork the dough. If you do, your scones will be tough instead of tender. You will only want to knead and fold the dough the number of times called for in this recipe.

Ingredients:

  • 8 tablespoons frozen unsalted butter (113 grams)
  • 1 1/2 cups dark (or semi-sweet) chocolate chips (252 grams)
  •  1/2 cup sour cream (115 grams)
  • 1/2 cup whole milk (120 grams)
  • 2 cups all-purpose flour (240 grams)
  • 1/4 cup light brown sugar (50 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons melted butter and turbinado sugar to put on top of the scones before baking

Instructions:

Line baking sheet with parchment paper or silicone pad.  Preheat oven to 425 degrees.

Measure chocolate chips in a medium bowl and set aside.

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Grate frozen butter and place in a bowl.  Put in the freezer until ready to use. Place milk and sour cream in a medium bowl and whisk until incorporated.  Put in the refrigerator until ready to use.

Whisk flour, light brown sugar, baking powder, baking soda and salt together in a medium bowl.  Add grated butter (frozen from the freezer) to the flour mixture.  Gently fold in with your fingers until coated.

Remove milk/sour cream mixture from the refrigerator and fold into the flour and butter mixture just until combined.

Transfer dough to a generously floured surface and gently knead 6 to 8 times with floured hands (do not overwork dough).

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Now roll the dough into a 12” square. Fold the dough into thirds (like a business letter). I used my large bench scraper to help me with this process. Fold into thirds again, starting with the short ends and bringing them towards the middle forming a 4” square. Chill in the freezer for 5 minutes. (I put mine on a floured plate).

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Place dough on lightly floured dish and freeze for five minutes (do not overchill)

Transfer the dough to a floured surface and roll into a 12” square again. Place chocolate chips on top of the dough and gently press into the dough.

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Roll the dough into a log. With seam side down, gently roll and press into a 12” X 4” rectangle.

Using a sharp (and floured) knife or cutter, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles). Place them on a prepared baking sheet, brush with melted butter and sprinkle with sugar. Bake for 17-22  minutes or until tops and bottoms are golden brown.  Transfer to a cooling rack for 10 minute.  These are best served warm or at room temperature.  (You can make them ahead of time and freeze them too, if you would like.)

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Crispy on the outside…flaky on the inside!! PERFECT!

These are perfect accompanied with coffee or tea, but they are definitely the star of the show!!!

I hope you make these very soon, and if you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to see your confections:)

Chocolate Chip Peanut Butter Mousse Cake

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Birthday cakes are a big deal in my house. My children and grandchildren know that I like to start the cake planning process long before the birthday gets  here.  Whether it’s making a sculpted lizard or Elmo, or a fancy cake topper that’s been molded “just so” by watching hours of you tube videos,  the cake flavor is the real star of the show.  A cake not only has to look good, but it needs to taste good too!

I am a lover of ALL things chocolate and this chocolate cake recipe has been my go to chocolate recipe for a really long time. Sometimes I like to add a cup of chocolate chips to the recipe to give it that extra punch of chocolate…oh my!!  So when my son-in-love (not a typo! I don’t like the term “in-law”) asked for a chocolate chip cake for his birthday, this is the cake I made for him.

You have to trust me. This is THE best chocolate cake you will ever eat!  When my daughter’s friend asked me to make her wedding cake years ago, and then proceeded to tell me she wanted vanilla and chocolate layered cake, this is the recipe I used.  Boy, am I glad I did.  I was approached at the reception by the bride’s grandmother who was going on and on about the cake.  She said it was the best cake she ever ate and asked me if I would share my recipe with her.  What an honor!!  I did share my recipe with her and I am going to share it with you too!

This recipe will make two 9″ cakes.

Ingredients for cake:

  • 2 ounces (55 grams) unsweetened chocolate
  • 2 Cups (226 grams) cake flour
  • 2/3 Cup (65 grams) cocoa powder
  • 1 cup semisweet chocolate chips
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt
  • 1 ½ Sticks (170 grams) unsalted butter-room temperature
  • 1 ½ Cups (297 grams) packed brown sugar
  • ½ Cup (104 grams) granulated sugar
  • 3 large eggs –room temperature
  • 1 ½ Teaspoons pure vanilla extract
  • 1 ¼ Cups (300 ml) buttermilk (if you don’t have buttermilk, add 2 tablespoons vinegar or lemon juice to measuring cup and fill with whole milk until you have 1 ¼ cups-let it set for 5 minutes)

Mousse ingredients:

  • 8 oz. (227 grams) cream cheese-room temperature
  • 1 cup (250 grams) creamy peanut butter
  • 1 cup (125 grams) confectioners sugar-sifted
  • 1 cup (240 ml)chilled heavy cream
  • 1 Teaspoon pure vanilla extract

Ganache Ingredients:

  • 2 Cups (480 ml) heavy cream
  • 2 Tablespoons unsalted butter
  • 3 Cups
  • (510 grams) semi or bittersweet chocolate chips
  • 2 Teaspoons pure vanilla extract

*Five peanut butter cups for topping (optional)

Instructions

Heat oven to 350 degrees. Prepare 2- 9” cake pans with non stick spray and line with parchment paper.  This keeps the cakes from sticking to the pans.               

Melt the chocolate in the microwave or by using the double boiler method. Put aside to cool.

In a medium bowl, sift the cake flour, cocoa powder, baking powder and salt together (*stir in cup of chocolate chips) and set aside.

In a large mixing bowl beat the butter and sugars on a medium speed until smooth and creamy (about 2 minutes). Scrape the sides and bottom of the bowl.  Mix in the eggs one at a time (mixing until each egg is blended into the batter).  Add the vanilla and beat for about a minute.  Mix in the melted (and cooled) chocolate.   Add the dry ingredients in three additions alternating with the buttermilk in two additions (beginning and ending with the dry ingredients)  until the dry ingredients are incorporated and the batter is smooth.  DO NOT OVERMIX!!

Evenly divide the batter into your cake pans and bake for 35 minutes (or until inserted toothpick comes out clean). Allow cakes to cool in pans then release them onto a wire rack to cool completely before decorating.

While the cake is baking make the peanut butter mousse. In a large bowl, beat the cream cheese and vanilla on a medium speed until blended and smooth.  On a low speed,  incorporate the confectioners sugar and set aside.  In a large clean bowl, beat the heavy cream and vanilla until stiff peaks form.  Gently fold the whipped cream into the peanut butter mixture (adding 1/3 at a time) until the mixture is smooth.  Cover and refrigerate until ready to use.

While the cakes are cooling let’s get started on the yummy ganache frosting!

Heat the heavy cream and butter in a saucepan until the butter melts and the cream is hot (tiny bubbles will begin to form). Just before mixture begins to boil, remove it from heat and pour over the chocolate chips.  Allow mixture to sit for about five minutes. This gives the chocolate a chance to melt.  After five minutes have passed, whisk the ganache until  all the chocolate is melted and the mixture is smooth.  Stir in the vanilla.  At this point the smell of deliciousness may be overwhelming and you may want to dive right into the bowl but don’t…I know you can wait until this luscious bit of ganache is crowning the top of your masterpiece!!  You will thank me for waiting!

To assemble the cake I begin by torting (fancy word for cutting my two layers in half and making four layers). I just like throwing it around to impress my non baking friends.  Like street cred for bakers😆.

I only used three of the layers in my cake because I wanted more mousse between my layers.  You can freeze the extra layer for making cake pops in the future or you can nibble on it while you’re working in the kitchen (that’s what I like to do).  That was always one of my children’s favorite part of me baking…eating the cake scraps!

Start with your bottom layer of cake on a cake board that’s the same size as the cake. Put ½ of the mousse on the cake and spread, leaving about ½ around the edge of cake.  This is so the mousse doesn’t ooze out of cake.  Repeat with the next layer of cake and put third layer on top.  Frost the top of your cake first and then the sides with your ganache.  It should be at a nice spreadable consistency.   I chopped up five peanut butter cups and sprinkled them around the top.  *This is just an option, but trust me, it’s a very good option!!

I hope you enjoy this cake as much as my family does!

*Coating the chocolate chips with the dry ingredients keeps them from sinking to the bottom when baked.